I always celebrate with cakes! Whether raw or baked. With classic biscuits or on date bottoms. It must be sweet and delicious. This recipe is reliable and can easily be substituted for cocoa carob.
- (for one thick skirt in the springform pan with a diameter of 24-26cm)
- 300g flour
- 3/4 cup cane sugar (grind sugar cane)
- 3/4 cup of rapeseed oil
- 2 tablespoons strawberry / cranberry / berry / peach jam
- 1 tablespoon soda
- 1 tablespoon of apple cider vinegar
- 2 tablespoons carob
- 1 teaspoon of cinnamon
- 1 glass of unsweetened soy vegetable drink
- 2 cans of coconut milk kept in the fridge for a minimum of 24 hours (over 80% of coconut content - I like Lidl the most)
- jam, carob molasses
KROK PO KROKU/STEP BY STEP
Preheat the oven to 180 degrees. Sieve the flour and soda through the strainer. Place the baking tray with baking paper - cut the sides with coconut oil using baking paper strips. Add the rest of the ingredients to the flour and soda.Mix using a mixer. Spread the mass of the springform pan and bake in a well-warmed oven with hot air for 25-30 minutes. For a dry stick. My cake has three floors, of which I did not add a carob in one. Yes, I wanted to, o. Make as many floors as your heart desires. Having baked bottoms.It's the best place for one day. You can forget to finish the cake. Separate from coconut milk a creamy part from a liquid one. Whisk with a powder of added sugar. Usually, for two cans, they give half a glass, but I know it's a lot for some of them. According to your taste - taste. Spread the floors with jam, molasses and coconut cream. I do so that First, I grease jam, and on this coconut cream. We will construct our cake, and the rest of the cream we cover it from the outside. We taste it at my will. I have rosemary Christmas trees and cinnamon sticks.